Monazzah Maryam, Lachenmeier Dirk W
Erasmus Programme, Department of Comparative Biomedicine and Food Science, University of Padua, Viale dell'Università 16, 35020 Legnaro, Padua, Italy.
Chemisches und Veterinäruntersuchungsamt (CVUA) Karlsruhe, Weissenburger Strasse 3, 76187 Karlsruhe, Germany.
Toxics. 2025 May 18;13(5):409. doi: 10.3390/toxics13050409.
Coffee and coffee by-products, such as coffee cherries, coffee flowers, coffee leaves, green beans, roasted coffee, instant coffee, spent coffee grounds, and silverskin, contain a complex mixture of bioactive compounds that may exhibit both genotoxic and antimutagenic effects. This article evaluates in vitro studies on the genotoxic potential of coffee and coffee by-products, with a focus on different preparation methods, roasting processes, and key chemical constituents. Furthermore, given the growing interest in utilizing coffee by-products for novel food applications, this review sought to identify knowledge gaps regarding their safety. The impact of metabolic activation, particularly the role of enzymatic detoxification and bioactivation, was examined to better understand the effects on genetic material. The findings suggest that while certain compounds in coffee can induce DNA damage under specific conditions, the overall evidence does not indicate a significant genotoxic risk to consumers. However, further studies, particularly in vivo and human studies, appear necessary to ensure the requirements of novel food applications for some coffee by-products.
咖啡及其副产品，如咖啡樱桃、咖啡花、咖啡叶、生咖啡豆、烘焙咖啡、速溶咖啡、咖啡渣和银皮，含有复杂的生物活性化合物混合物，可能具有遗传毒性和抗诱变作用。本文评估了关于咖啡及其副产品遗传毒性潜力的体外研究，重点关注不同的制备方法、烘焙过程和关键化学成分。此外，鉴于利用咖啡副产品开发新型食品的兴趣日益浓厚，本综述旨在找出有关其安全性的知识空白。研究了代谢活化的影响，特别是酶解毒和生物活化的作用，以更好地了解对遗传物质的影响。研究结果表明，虽然咖啡中的某些化合物在特定条件下可诱导DNA损伤，但总体证据并未表明对消费者有重大的遗传毒性风险。然而，似乎有必要进行进一步的研究，特别是体内研究和人体研究，以确保一些咖啡副产品在新型食品应用中的要求。
